Salmon with Asian Walnut Slaw
DESCRIPTION
Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.
Ingredients
Marinade
- 3 tablespoons sweet chili sauce
- 3 tablespoons thick teriyaki sauce
- 1 1/2 tablespoons rice vinegar
- 4 (4 to 6 ounce) salmon fillets
- 1 cup coarsely shredded carrots
Slaw
- 1 cup shredded or thinly sliced purple cabbage
- 2 medium green onions, sliced
- 3/4 cup coarsely chopped and toasted California walnuts, divided
- Fresh cilantro leaves, torn
Preparation
Marinade
- In a shallow dish stir together chili sauce, teriyaki sauce and vinegar. (Set aside 2 tablespoons.)
- Place salmon in dish skin side up and let marinate for 30 minutes.
Slaw
- Toss together cabbage, carrots, green onions and half the walnuts with reserved marinade and refrigerate.
Salmon
- Over medium to high heat grill salmon for 3 to 5 minutes on each side until cooked to your liking. Transfer to a platter and top with cabbage mixture. Sprinkle with remaining walnuts and cilantro leaves.